Farm to Table June 21 to 27, 2014

Transcription

1 STANFORD TRAVEL/STUDY Farm to Table June 21 to 27, 2014 Join director of the Stanford Educational Farm, Patrick Archie, on an eye-opening exploration of food, wine and sustainable farming. Spend an entire week discovering the fertile regions of Marin, Sonoma and Napa counties, where thousands of acres produce some of the highestquality produce in the world. Our Stanford connections have secured private visits to farms and wineries. Learn about the cutting-edge and eco-friendly farming practices that go into the art of making wine, olive oils, artisan cheeses and humanely raising livestock. Feast on fresh produce and fine foods at exclusive events and view a cooking demonstration at the Culinary Institute of America. FACULTY LEADER Patrick Archie is a lecturer in the Earth Systems and Environmental Earth System Science departments in the School of Earth Sciences at Stanford University. He teaches courses in sustainable agriculture and is leading the development of the Stanford Educational Farm, which will be a new campus facility for teaching, research and demonstration of sustainable agriculture and local food systems. Patrick currently manages the Earth Systems student education plot at the Stanford Community Farm and uses it for hands-on instruction in food production and farm management. Patrick studied Agroecology at UC-Berkeley in the environmental science, policy and management department. He has worked for over fifteen years developing sustainable urban agriculture and food justice programs, integrating this work with undergraduate education. A Program of the Stanford Alumni Association

2 ITINERARY Saturday, June 21 Home / Sausalito, CA Arrive independently to Cavallo Point Hotel, Sausalito. Launch your farm-to-table experience during a welcome reception and dinner prepared by Cavallo Point s Michelin-starred kitchen. Cavallo Point Hotel (D) Sunday, June 22 Point Reyes Depart this morning for the Marin Farmers Market, the third largest farmers market in California, to walk among stalls of nearly 200 local farmers, specialty food purveyors and artisans, and to launch into learning about the vibrant local food movement. Continue to Point Reyes Station, in the heart of Marin County, for lunch at a local eatery before heading out to the spectacular coastal grasslands dotted with cattle for a private tour of one of the 19 th -century pasture-to-fork ranches located within the boundaries of Point Reyes National Seashore. Walk the scenic trail to Point Reyes historic lighthouse where a national park ranger will share local history and information about this National Seashore. After working up an appetite, return to Point Reyes Station to visit Cow Girl Creamery, champions of the farm-to-table movement to learn about the art of making cheese and sample a variety of their famous artisan cheeses. End the day at Bodega Bay Lodge and take in sweeping views of the Pacific Ocean, where dinner and the remainder of the evening are at leisure. Bodega Bay Lodge (B, L) Monday, June 23 Marin County Farm Day Travel to True Grass Farms in Valley Ford, where cattle and pigs are raised using organic and sustainable bioregional farming practices. Enjoy a private guided tour by owner Guido Frosini followed by an artisanal lunch. A visit to Di Bufala, an organic water buffalo dairy, offers a chance to sample buffalo mozzarella and gelato as well as meet the curious and friendly buffalo during an owner-led farm tour. Continue to the Giacomini Family Dairy, home to the Point Reyes Farmstead Cheese Company, an environmentally certified dairy producing award-winning cheeses, for a private farm tour and cheese tasting led by one of the four Giacomini sisters. While there, enjoy a Hog Island oyster experience, complete with shucking, tasting and learning about the local oyster farming industry. Attend a hands-on cooking class at The Fork before savoring a farm-fresh dinner with local wine pairing at sunset. Bodega Bay Lodge (B, L, D) Tuesday, June 24 Bodega Bay / St. Helena Walk the pastures of Barinaga Ranch with owner Marcia Barinaga (wife of Stanford graduate and former Stanford biology professor Corey Goodman, 72). This environmentally friendly sheep dairy produces artisanal sheep cheese in the family s Basque tradition. Head to Napa Valley for lunch at Long Meadow Ranch Winery and Farmstead in St. Helena, owned and operated by Stanford GSB graduate, Ted Hall, 73. Long Meadow Ranch Farmstead produces ultra premium wine, extra virgin olive oil, grass-fed beef and organic fruits and vegetables. Check in to the Harvest Inn, located in downtown St. Helena, in the heart of wine country.

3 Depart for the Culinary Institute of America, a world-class teaching facility, for a culinary cooking demonstration and dinner. Harvest Inn (B, L, D) Wednesday, June 25 St. Helena / Healdsburg Travel to the Yountville appellation of Napa Valley to visit Duckhorn s Paraduxx, a winery solely devoted to making Napa Valley blends. During a special seminar, try your hand at the art of blending wine. Continue to the private estate of Stanford graduate Robin Lail, 62, of Lail Vineyards. Lail Vineyard s history reaches back five generations to 1879 when Robin s great granduncle Gustav Niebaum founded Inglenook Vineyards. Learn about Robin s family history and savor a farm-to-table lunch by famed chef Peter Hall from Robin s back deck overlooking Napa Valley. This afternoon visit Boeschen Winery on land once owned by Leland Stanford himself, for a vineyard tour and tasting led by Stanford graduate Doug Boeschen, 92, 93. Travel to the charming Sonoma County town of Healdsburg and check in to Hotel Healdsburg, located on the historic square. The remainder of the day is free to sample one of Healdsburg s many award-winning restaurants independently. Hotel Healdsburg (B, L) Thursday, June 26 Dry Creek and Alexander Valley Begin today with a leisurely morning to explore Healdsburg or take advantage of the hotel s farm-to-spa treatments. On our final afternoon in wine country, visit two of Alexander Valley s finest wineries. Begin with a tasting at Silver Oak Winery, famed for its cabernet sauvignon and committed to sustainable farming practices for over 40 years. Continue to Jordan Winery, an estate that consistently produces top-quality chardonnays and cabernets while also dedicating three-quarters of its acreage to natural habitat. Mark the end of this extraordinary culinary journey with a magical dinner among the vineyards at the beautiful, 100% organic, Medlock Ames Ranch and Winery, hosted by Stanford graduate and winemaker Chris Christensen, 03, and owner Ames Morison. Hotel Healdsburg (B, D) Friday, June 27 Healdsburg / Home Following breakfast, transfer to San Francisco International Airport via Cavallo Point for return flights home. (B) INFORMATION DATES June 21 to 27, 2014 (7 days) SIZE This program is limited to 28 participants. COST* $7,995 per person, double occupancy $10,995 per person, single occupancy *Association nonmembers add $200 per person.

4 INCLUDED 6 nights of premium hotel accommodations with breakfasts each morning 4 lunches and 4 dinners - gourmet meals prepared by top chefs and featuring fine wines Welcome and farewell receptions Bottled water on excursions Gratuities to porters, waitstaff, guides and drivers for all group activities All tours and excursions as described in the itinerary Group transfer on departure day by motorcoach from Healdsburg to Cavallo Point and San Francisco International Airport Minimal medical, accident and evacuation insurance Educational program with lecture series and pre-departure materials, including recommended reading list, a selected book, map and travel information Services of our professional tour manager to assist you throughout the program NOT INCLUDED International and U.S. domestic airfare Passport and visa fees Meals and beverages other than those specified as included Transfer to Cavallo Point Hotel on arrival day Trip-cancellation/interruption and baggage insurance Excess-baggage charges Personal items such as internet access, telephone and fax calls, laundry and gratuities for nongroup services WHAT TO EXPECT We consider this program to be mildly active. Most of our touring is done by motorcoach and excursions involve short walks, often on uneven ground in farms and vineyards. Participants must be physically fit, active and in good health. TERMS AND CONDITIONS DEPOSIT AND FINAL PAYMENT A $1,000-per-person deposit is required to hold your space. Complete and return the attached reservation form or sign up online at alumni.stanford.edu/trip?farm2014. Final payment is due 120 days prior to departure. As a condition of participation, all confirmed participants are required to sign a Release of Liability. CANCELLATIONS AND REFUNDS Deposits and any payments are refundable, less a $500-per-person cancellation fee, until 120 days prior to departure. After that date, refunds can be made only if the program is sold out and your place(s) can be resold, in which case a $1,000-per-person cancellation fee will apply. INSURANCE

5 Stanford Travel/Study provides all travelers who are U.S. or Canadian citizens with minimal medical, accident and evacuation coverage under our group-travel insurance policy. We strongly encourage that you subscribe to optional baggage and trip-cancellation insurance. A brochure offering such insurance will be mailed with your confirmation. The product offered in this brochure includes special benefits if you postmark your insurance payment within a specified window: 15 days of the date listed on the confirmation letter for the Waiver of Pre-existing Conditions and coverage for Financial Insolvency; 21 days for the Cancel for Any Reason benefit. ELIGIBILITY We encourage membership in the Alumni Association; the program cost for nonmembers is $200 more than the members price. Parents and their children under 21 may travel on one membership. For more information or to purchase a membership, call (650) or visit alumni.stanford.edu/goto/membership. RESPONSIBILITY The Stanford Alumni Association, Stanford University and our operators act only as agents for the passenger with respect to transportation and exercise every care possible in doing so. However, we can assume no liability for injury, damage, loss, accident, delay or irregularity in connection with the service of any automobile, motorcoach, launch or any other conveyance used in carrying out this program or for the acts or defaults of any company or person engaged in conveying the passenger or in carrying out the arrangements of the program. We cannot accept any responsibility for losses or additional expenses due to delay or changes in air or other services, sickness, weather, strike, war, quarantine, force majeure or other causes beyond our control. All such losses or expenses will have to be borne by the passenger as tour rates provide arrangements only for the time stated. We reserve the right to make such alterations to this published itinerary as may be deemed necessary. The right is reserved to cancel any program prior to departure in which case the entire payment will be refunded without further obligation on our part. The right is also reserved to decline to accept or retain any person as a member of the program. No refund will be made for an unused portion of any tour unless arrangements are made in sufficient time to avoid penalties. Baggage is carried at the owner s risk entirely. The airlines concerned are not to be held responsible for any act, omission or event during the time passengers are not onboard their plane or conveyance. Neither the Alumni Association, Stanford University, nor our operator accept liability for any carrier s cancellation penalty incurred by the purchase of a non-refundable ticket connected with the tour. Program price is based on rates in effect in December 2013 and is subject to change without notice to reflect fluctuations in exchange rates, tariffs or fuel charges. California Seller of Travel Program Registration #

6 Stanford Travel/Study Reservation Form From Farm to Table June 21 to 27, 2014 Mr. / Mrs. / Ms. Miss / Dr. / Prof. Mr. / Mrs. / Ms. Miss / Dr. / Prof. age Stanford class age Stanford class address city / state / zip home phone work phone cell phone address I/We have read the Terms and Conditions for the program and agree to them. signature If this is a reservation for one person, please indicate: I wish to have single accommodations. or I plan to share accommodations with or I d like to know about possible roommates. Here is my deposit of $ ($1,000 per person) for place(s). Enclosed is my check (payable to Stanford Alumni Association ). or Charge my deposit to my Visa MasterCard American Express card # expiration DatE authorized cardholder signature date Mail completed form to Stanford Travel/Study, 326 Galvez Street, Stanford, CA or fax to (650) or place your deposit online at alumni.stanford.edu/trip?table2014. Please submit your payment only once to avoid multiple charges to your account